Gluten-free pumpkin bread

Votes: 9

Time: 1 hour 30 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 311, total fat 15 G., saturated fats 1 G., proteins 4 G., carbohydrates 44 G., fiber 4 G., cholesterol 40 mg, sodium 243 mg, sugar 23 G.

When the weather turns chilly and the evenings get dark early, a slice of moist, quick pumpkin bread will lift your spirits. You can roast the pumpkin and puree it for this pumpkin bread, but canned pumpkin works just as well. This recipe uses a gluten-free flour blend of rice flour, tapioca starch, potato starch, millet flour, and milk powder.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Gluten-free pumpkin bread

200 g gluten-free flour (see recipe below)
1.5 tsp psyllium husk
1 teaspoon baking soda
1 teaspoon coarse salt
1 teaspoon cinnamon
1/2 tsp. nutmeg
1/4 tsp ground cloves
1 tbsp. pumpkin puree
2 eggs
1/2 cup brown sugar
1/2 cup sugar
100 g of vegetable oil
1 teaspoon vanilla extract
Special equipment: 23x13 cm bread pan

Gluten-free flour mix

400 g white rice flour
300 g tapioca starch
150 g potato starch
100 g of millet flour
50 g dry milk powder

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pumpkin puree, rice flour, tapioca, cinnamon, nutmeg, carnation, brown sugar, vanilla extract, eggs, soda bread

Cooking the dish according to the recipe:

Gluten-free pumpkin bread

Preparing the baking panPreheat oven to 180°C. Grease and flour a loaf pan.
Mix the dry ingredientsMix together the flour mixture, psyllium husk, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

Mix the liquid ingredientsPlace the pumpkin puree in the bowl of a stand mixer. (You can also mix it by hand.) Turn the mixer on low speed and add 1 egg. Once it's fully combined, add the second egg.

Once combined, add brown sugar and white sugar. When the sugar has dissolved, add vegetable oil and vanilla extract. Mix until smooth.
We are finishing preparing the doughWith the mixer running, add the flour mixture in batches. Turn the mixer to medium speed and knead the dough until it becomes fluffy.

Place the dough into the prepared pan.
Baking pumpkin breadPlace the pan in the oven. Bake until the edges of the pumpkin bread begin to pull away from the pan and a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Let the bread cool in the pan for 20 minutes, then invert it onto a cooling rack. Don't cut the pumpkin bread until it has cooled to room temperature.

Recipe Pumpkin bread.

Gluten-free flour mix:

Pour all the flour into a large container. Large plastic containers are available in the restaurant supply section and are suitable for this purpose. A large glass jar will also work. Shake the container until all the flour is combined and uniform in color.